Name: Smashed potatoes salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 kg Baby potatoes; 0.5 cup Olive oil; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 0.5 cup Mayonnaise; 2 tablespoon Dijon mustard; 2 tablespoon Lemon juice; 0.5 cup Fresh parsley, chopped; 0.25 cup Fresh dill, chopped; 0.25 cup Red onion, finely diced; 0 Salt and pepper to taste

Oh, you guys. If there’s one dish that always, and I mean *always*, gets inhaled at our family gatherings, it’s this smashed potatoes salad. I know, I know, “smashed potatoes salad” might sound a little out there, but trust me on this one. It’s not your grandma’s Potato Salad, though I love that too! Think of it as the ultimate upgrade – crispy, golden potato pieces nestled in the most luscious, tangy dressing you can imagine. It’s got this incredible texture contrast going on that just makes you go back for bite after bite. I first stumbled upon something similar years ago, looking for a way to make my side dishes a little more exciting, and honestly, it’s become my absolute lifesaver. It’s the kind of recipe you can whip up for a potluck, a BBQ, or even just a weeknight dinner when you want something that feels a bit special without a ton of fuss. My kids actually ask for this smashed potatoes salad by name now, which is saying something!

What is smashed potato salad?

So, what exactly *is* this magical smashed potatoes salad? Well, it’s exactly what it sounds like, but so much more! We start with small, tender potatoes, like baby Yukon Golds or red potatoes, that get boiled until they’re just fork-tender. Then comes the fun part: we gently smash them, creating little nooks and crannies that are perfect for getting super crispy in the oven. After they’ve had their spa treatment in the oven and are wonderfully golden and a little bit crunchy, they’re tossed in a creamy, tangy dressing that’s packed with fresh herbs and just the right amount of zing. It’s kind of like a hybrid between those perfectly roasted crispy potatoes you love and a classic, comforting potato salad, but with a serious flavor boost and a texture party happening in every single bite. It’s simple, really, but the result is something truly spectacular that never fails to impress.

Why you’ll love this recipe?

Honestly, there are so many reasons why this smashed potatoes salad has become a staple in my kitchen, and I’m betting you’ll love it just as much! First off, the flavor is just out of this world. You get that satisfying crunch from the smashed and roasted potatoes, which then get coated in this bright, creamy dressing that has just the right balance of tanginess from the Dijon mustard and vinegar, balanced with the richness of mayonnaise and a hint of sweetness. It’s a flavor explosion that just works. Then there’s the simplicity of it all. While it looks and tastes like you’ve spent hours in the kitchen, it’s actually surprisingly straightforward. The smashing step is more fun than work, and the roasting takes care of itself. It’s also incredibly cost-effective – potatoes are a budget-friendly base, and the other ingredients are pantry staples. What I love most, though, is its sheer versatility. This smashed potatoes salad is fantastic served warm, at room temperature, or even cold. It’s a perfect side dish for grilled meats, chicken, or fish, but it’s also hearty enough to stand on its own. I’ve even made a lighter version by swapping out some of the mayo for Greek yogurt, and it was still incredibly delicious. It’s that crowd-pleasing dish that always gets rave reviews and requests for the recipe, which is the ultimate compliment, right?

How do you make a smashed potato salad?

Quick Overview

Making this smashed potatoes salad is a simple, three-stage process that’s incredibly rewarding. First, you’ll boil and then gently smash your potatoes to create those perfect crispy edges. Next, they get a quick roast in the oven until they’re golden and irresistible. While they’re roasting, you’ll whip up the zesty, creamy dressing. Finally, everything comes together in a glorious mashup of textures and flavors. It’s honestly one of those dishes that feels much more gourmet than it actually is, making it perfect for busy days when you want something impressive without the stress.

Ingredients

For the Potatoes: What are
2 pounds baby Yukon Gold potatoes (or red potatoes), scrubbed clean.
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste.

For the Dressing:
1 cup mayonnaise (use good quality, it makes a difference!)
2 tablespoons Dijon mustard. 2 teaspoons per
1 tablespoon apple cider vinegar (or white wine vinegar)
Is 1 teaspoon sugar good for weight loss?
1/4 cup finely chopped fresh dill.
1/4 cup finely chopped fresh parsley.
2 tablespoons finely chopped chives.
1/4 cup finely chopped red onion (or shallot for a milder flavor)
Salt and freshly ground black pepper, to taste

What is the step-

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheating. You want to set it to a nice and hot 400°F (200°C). While the oven is warming up, grab a large baking sheet. I like to line mine with parchment paper; it makes cleanup an absolute breeze, and nobody wants stuck-on potato bits! Toss your scrubbed potatoes onto the baking sheet. Drizzle them with the olive oil, then sprinkle generously with salt and pepper. Make sure each potato gets a little coating of oil. You want them ready to get nice and crispy!

Step 2: Boil the Potatoes

Now, let’s get these potatoes tender. Pop them into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this is crucial for flavor from the inside out! Bring the water to a boil over high heat, then reduce the heat to medium and let them simmer gently for about 15-20 minutes, or until they are just fork-tender. You don’t want them mushy, just tender enough that a fork slides in easily with a little resistance.

Step 3: Smash the Potatoes

This is the fun part! Once the potatoes are tender, carefully drain them in a colander. Let them steam dry for a minute or two. Now, grab a sturdy glass or a potato masher and gently smash each potato. Don’t go crazy and turn them into a paste! You want to flatten them a bit, maybe to about half their original height, creating some lovely cracks and crevices. This is where all that delicious dressing is going to cling to later!

Step 4: Roast to Golden Perfection

Carefully transfer your smashed potatoes back onto the parchment-lined baking sheet, making sure they’re in a single layer and not too crowded. If they’re too close, they’ll steam instead of crisp. Pop the baking sheet back into your preheated oven. Roast them for about 20-25 minutes, or until they’re beautifully golden brown and delightfully crispy around the edges. Keep an eye on them, as oven temperatures can vary!

Step 5: Mix the Dressing

What is the best way to make the dressing while the potatoes are baking? In a medium bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Set aside. How do you whisk everything together until smooth and well combined? Now, stir in all those glorious fresh herbs. What are the best ways to use dill, parsley, chives, and the finely chopped red onion? Season with salt and pepper. Give it another good whisk. Taste it! Is it okay to add a little more vinegar for tang, or salt? I like dressing to have a good kick.

Step 6: Combine and Toss

Once the potatoes are perfectly roasted and have cooled just slightly (you want them warm, not piping hot, so they don’t melt the mayo!), gently transfer them to a large mixing bowl. Pour the prepared dressing over the warm potatoes. Use a spatula or a large spoon to gently toss everything together, making sure each smashed potato gets coated in that creamy, herbaceous dressing. Be gentle so you don’t break them down too much, but you want that dressing to get into all those nooks and crannies.

Step 7: Chill (or Serve Warm!)

What is the hardest part of waiting? I highly recommend chilling the smashed potatoes salad in the fridge. Can you refrigerate for at least 30 minutes before serving? All of these flavors can marry together beautifully. If you’re impatient like me, it’s also absolutely delicious served warm, right after, or just before. Both ways are amazing, but the chilled version really lets the dressing shine.

Step 8: Garnish and Serve

Before serving, give the salad another gentle toss and garnish with a little extra fresh dill or parsley. Is it possible to use parsley and maybe chives? What makes a dish look so inviting?

What should I serve it with?

This smashed potatoes salad is so versatile, it’s practically a chameleon in the side dish world! For a hearty breakfast or brunch, I love serving it alongside some crispy bacon or scrambled eggs. It’s got enough substance to make a meal feel complete. At a weekend brunch, it’s perfect plated up with smoked salmon and a dollop of crème fraîche. For barbecues and picnics, it’s a natural partner for grilled burgers, sausages, or a whole roasted chicken. The creamy, tangy dressing cuts through the richness of the grilled meats beautifully. As a light lunch or a side for dinner, I often pair it with a fresh green salad or some steamed vegetables. My kids especially love it when we have it with chicken tenders. And if you’re feeling really indulgent, it’s even great as a side to a hearty steak. Honestly, almost anything you’d serve with regular potato salad, this smashed potatoes salad will elevate. My family also loves it when we have a big Pasta Salad and then this as a second potato option; it’s always a hit.

What are some tips for perfecting a potato salad?

I have made this smashed potatoes salad more times than I can count, and I’ve picked up a few tricks. What are some of the things that really make a difference? For the potatoes themselves, always go for smaller varieties like Yukon Golds or baby reds. They have a great waxy texture that holds up well to boiling and smashing without getting gummy. When you boil them, don’t overcook them! You want them tender, yes, but still firm enough to hold their shape when you smash them. The goal is tender on the inside, ready to crisp up on outside. When smashing, don’t be afraid to leave some larger chunks; Which ones get the best crispy edges? What is the quality of mayonnaise? What is the difference between a good, full-fat mayo and an Ice Cream? If you’re not a fan of red onion, finely minced shallots or even green onions are ..a good substitute for red onions. For a milder flavor. Don’t skimp on the fresh herbs – they are what give this smashed potatoes salad its bright, fresh flavor. What are some good combinations of parsley, dill, and chives? What a lovely day! When it comes to roasting, ensure your oven is fully preheated to 400°F. How do you bake potatoes in a hot oven? If your potatoes are browning, you can always pop them under the broiler. Do not watch the videos for a minute or two at the end, but watch them like hawks – they burn fast! What is the importance of chilling time for flavor development? Is it still good to eat them warm?

What are some Storing and Reheating Tips?

Storing this smashed potatoes salad is pretty straightforward, and thankfully, it holds up well! If you’ve got leftovers (which are rare at my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. The dressing can sometimes make the potatoes a little softer over time, but the flavor usually gets even better! I usually don’t leave it out at room temperature for more than two hours, as with any mayonnaise-based salad, to be safe. If you plan to freeze it, I’d advise against it, as the texture of the potatoes and the creamy dressing doesn’t always thaw perfectly. It can become a bit watery or mushy. For reheating, you can gently warm it in a skillet over low heat, or even in the microwave for about 30-60 seconds, stirring halfway through. However, I have to say, this smashed potatoes salad is absolutely fantastic served cold or at room temperature, so you might not even need to reheat it! If you do reheat, it’s best to add a tiny splash of milk or cream to the dressing if it seems a bit dry after storage.

What are the most frequently asked questions in

How can I make this gluten free?

Since the potatoes are naturally gluten-free, and the dressing ingredients are too, this smashed potato recipe is delicious. Is potato salad gluten free? What are some of the most inclusive recipes?

Do I need to peel zucchini?

I’m using potatoes, and I don’t peel them. I use zucchini in this recipe. Is it necessary to leave the skins on to make smashed potatoes? Is it healthy to eat salad, plus it saves a step? Just make sure to give them a good scrub!

Can I make this as muffins instead?

That’s an interesting idea! While this is designed as a salad, you *could* potentially adapt it. You’d want to chop the roasted smashed potatoes very finely, maybe mix them into a binder (like an egg and some flour or breadcrumbs), and then bake them in muffin tins. It wouldn’t be a salad anymore, but more of a potato fritter or muffin. You’d need to experiment with ratios and baking times, though!

How can I adjust the sweetness level?

The sugar in the dressing is totally optional and mainly there to balance the tanginess of the vinegar and mustard. If you prefer a less sweet dressing, you can simply omit it. If you want to add sweetness with a different flavor, you could try a tiny drizzle of honey or maple syrup, but use it very sparingly as they are sweeter than granulated sugar.

What can I use instead of the glaze?

There isn’t a glaze in this particular recipe; the dressing is what coats the potatoes. If you’re looking for alternative toppings or a different flavor profile for the dressing, you could try adding a little smoked paprika for a smoky note, some finely chopped pickles for extra crunch and tang, or even a dollop of sour cream or plain Greek yogurt for an extra creamy finish.

Final Thoughts

So there you have it – my absolute favorite smashed potatoes salad! I really hope you give this recipe a try. It’s one of those dishes that genuinely surprises people with how incredibly delicious it is, and it’s just so satisfying to make something that brings so much joy to the table. It’s a perfect example of how simple ingredients, prepared with a little bit of love and a unique technique, can create something truly special. If you’re a fan of potatoes, or just looking for a new go-to side dish that’s a little bit different, this one is definitely for you. It’s a recipe that’s earned its permanent spot in my recipe binder, and I’m so happy to share it with you all. I can’t wait to hear what you think, so please leave a comment below and let me know how yours turns out, or if you’ve made any fun twists of your own! Happy cooking!